4 sea bass filets (8 ounces each)
Kosher salt, to taste
24 Prince Edward Island mussels
4 tablespoons olive oil
1╝ teaspoons garlic, chopped
1╝ teaspoons shallots, chopped
1 pound Mexican chorizo (casing removed)
2 cups salsa (see note)
2 cups chicken stock
4 tablespoons unsalted butter
Heat oven to 400 degrees.
Season sea bass filet with salt.
Place the filets on a lightly greased sheet pan and bake for 10 minutes. Keep warm.
Scrub and de-beard mussels under cold running water, discarding any broken or opened shells. Heat a sautÚ pan over moderate heat; add oil, shallots, garlic, and the chorizo. Stir the ingredients around and break up the chorizo, about 4 minutes.
Add the mussels and cook about 5 minutes until the shells start to open. Add the chicken stock then add the Guajillo salsa and bring to a boil for about 5 minutes add the butter and stir it in then add salt to taste.
Place the sea bass filet in the center of a warm shallow bowl, arrange the mussels point side down around the filet then pour the sauce over the mussels allowing the sauce to pool around the sea bass.
Cook's note: At Mago we use salsa made from dried guajillo peppers for this dish.
Chef Juan Luis Gonzales, Mago, Arlington Heights